This is an old recipe of mine that is NOT gluten free as printed. It’s one that I created many years ago to use up some leftover turkey and it quickly became a family favourite. So popular in fact that I began picking up pre-cooked chicken at the deli to substitute for the turkey. For a gluten free version I now use corn tortillas and roll them over rather than folding four sides. Also I substitute 1/2 tsp chile powder, 1/2 tsp cumin powder and 1/4 tsp salt for the taco seasoning mix. (The end result is not the same as the original recipe which uses wheat flour tortillas but it is still very good and quick to make.)
- 1/2 of a roasted chicken
- 1/2 of a small onion, finely chopped
- 3 cloves garlic, minced or put through garlic press
- 1 c light or non-fat sour cream
- 1 tbsp taco seasoning mix
- 10 medium flour tortillas
- 1 – 2 tbsp cooking oil (I just use olive oil)
- 1 c salsa, no salt or sugar added (Pace is good)
- 1 large chopped tomato
- 2 c shredded cheddar & mozzarella mix (I use Kraft brand)
1. Preheat oven to 350 degrees.
2. De-bone the chicken and chop into small pieces. Combine chicken and the next 4 ingredients and a 1/2 c of the cheese and mix together in a large bowl. Divide mixture into 10 even portions.
3. Microwave the stack of tortillas for about 30 seconds to 1 minute, just enough to soften.
4. Heat a small amount of the oil in a large non-stick skillet. Spoon one tenth of chicken mixture at one end of a tortilla. Fold sides of tortilla towards the mixture and then roll up the tortilla to make the first enchilada. Place into skillet to lightly brown and begin working on the next enchilada.
5. Keep adding the enchiladas to the pan, turning over to lightly brown both sides, adding oil as needed. Remove the enchiladas one by one and place in an oblong 9″x13″ pan in a row.
6. Combine salsa with tomato in a small bowl. Spoon 2 tbsp of salsa mixture over top of each enchilada and sprinkle with remaining cheese. Bake for 15 – 20 minutes until brown and bubbly.